There’s nothing like finding wild edible bounty in your own backyard. Do you have a yard full of dandelions? Then you have a yard full of edible root vegetables. You might also enjoy sampling from a banquet of edible invasive species, and perhaps do nature a favor by eating them.
The November 2014 edition of the Wild Edible Notebook, just released, features:
- An Homage to Dandelion Roots – I went to the backyard with a shovel and stick, dug up a bunch of dandelion roots, cleaned and prepped and cooked them into 10,000 dishes. Okay, maybe a few less than that. But this is the story of what I did, what I made, and what I learned. Hopefully you’ll appreciate dandelion roots as much as I do.
- On the Hunt for Native Dandelions – When we think dandelion, we think of the common and often unwanted yellow flowering plant introduced to North America by early colonists. But did you know we also have native dandelions, and that they are edible too? One day maybe I’ll find one.
- Eating Through the Invasive Canada Thistle Patch – Canada thistle. What a pain in the neck. You pull, pull, and pull but it comes back every time. Good thing you can turn all that work into creative nourishment.
- Edible Invaders on the Menu for Sustainable Food Advocates – The national Sustainable Food Summit from Chef’s Collaborative, held this year in Boulder, Colorado, featured a panel on edible invasive species—from land-dwelling animals to seafood to plants. This story is a photo-filled recap of the event and information shared.
- Who Are You Calling Invasive? Just because you call it a weed doesn’t mean it’s invasive. Just because you didn’t plant it doesn’t mean you should spray it with poison. What is an invasive species anyway?
- Roasted Chicory Root Coffee by Wendy Petty – Wendy Petty is my go-to girl for anything cooking, and especially for lots of good ideas and instructions on wild edible foods. Here’s her take on how to make roasted chicory root coffee, plus a recipe for a dessert granita to boot.
- Dandelion Root Kimchi by Tim Furst – Tim is one of a group of self-proclaimed “kitchen witches,” and a wild edible cook. One day he made some home-fermented dandelion root kimchi. This piece is lovely story with an open ending. Perhaps you’ll be inspired to try fermenting your own dandy root kimchi after reading it.
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